Home canned beef is such a great addition to anyone’s pantry. It can be used in casseroles, soups, stews, sandwiches, or just served as a main course in a meal.
For years, I was able to get our Food Lion meat department to cut beef (or chicken) into chunks for me. I’d purchase twenty to forty pounds at a time. With the changing of the packaging in our local store, I was unable to have the meat cut for me. So after a few years of cutting my own beef, I decided enough was enough.
I visited a locally-owned store in town and was able to get them to cut beef for me. I’m back in business! Thanks to Supply Line, last week I came home with over forty pounds of beef already sliced into chunks. This makes doing home canned beef so much easier!
In the meantime, I had washed my wide-mouth quart jars so they were ready to go. This is not as difficult as it seems!
Steps to home canned beef
Here is an easy run-down of what to do.
- Wash jars thoroughly. I usually put mine in the dishwasher.
- Check the rims of the jars and make sure the rims are smooth without any cracks or indentations (which will keep the lids from sealing)
- Put the beef into the jars and fill up to the neck of the jar with beef.
- To pack it well, tap the jar on a towel or hot pad (to protect your counter and the jar).
- Add 1 teaspoon salt per quart. You do not need to add water. The beef will make its own broth.
- Wipe the rim of the jars and put lids on top.
- Secure the rings tightly onto the jars
- Fill your pressure canner with the designated amount of water
- Place jars in pressure canner
- Secure the lid on the canner
- For quart jars, use 10 lbs. pressure for 90 minutes. Venison is processed the same as beef. My friend adds 1 teaspoon beef bouillon to each quart venison to decrease the wild flavor.
How to Photos
One of the jars didn’t seal (a rare occurrence), so I put it into the refrigerator. The next evening, I served it with baked macaroni and green beans. Here the beef is warming in a cast iron skillet. I add the beef with the broth to a skillet and simmer until the broth is gone.
In this photo, you’ll see that most of the liquid has been absorbed. It’s almost ready to serve.
I first shared this recipe over five years ago. If you’ve never tried home canned beef, you should give it a try!
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